Tuna sushi from a supermarket might have lower mercury levels and so be safer to eat than sushi from a high-end restaurant, a study using fish DNA suggests.
The results show that some species of tuna, particularly those that restaurants value for their firmer flesh and appealing look — such as bluefin akami and all bigeye tuna — have higher mercury levels than other species typically found in grocery stores.
Overall, however, all the tuna had pretty high mercury levels. The levels were, on average, greater than the concentrations considered safe to consume in one day by the U.S. Environmental Protection Agency and higher than the concentrations allowed in Japan.
[Source]
Chapter: Food :: 13 July 2010
